I’ve realised that it is a while since I have actually posted any photos of my pâtisseries, that is after all the reason that I am here in Paris sweating myself silly in an unseasonal heatwave.
I did a complete article on my boulangerie business, so I won’t bore you with any other photos of brioches, pains au chocolat and croissants – instead some new items. The last photo of cake that I posted was my Caramelised Pear and Almond Tart, seems like ages ago that I made that one, so here are a few more. Firstly, Pear Charlotte (are the school getting a job lot of pears?), anyway, not my favourite; have to work on my topping, was a bit too big for the cake even though it was the correct size template – needless to say, this one didn’t make it home, not worth the effort. The best part about making this cake was finally getting my hands on a proper blow torch to caramelise the pear in the middle. A piece of advice here readers, if you are thinking about getting a blow torch for your crème brûlée and such like, don’t bother getting one of those namby-pamby ones from your local cooking shop, head instead to your local DIY store and get one there. Not only cheaper but much more effective!
Pear Charlotte
For my next trick, the Mogador. Now I always thought that the Mogador was a theatre, but it seems it is also a cake. In the spirit of learning, I thought that I would do a quick google search to see who/what Mogador is. Now, maybe it’s because I am in France (and Google knows that), but all I get is links to the Mogador Theatre, then something about a TV show from 1972 called “Les Gens de Mogador” (The People of Mogador), followed by something about argan oil. On a more positive note, I was quite surprised to find that Mogador is a Hamlet in Surrey (I live near Surrey and I never knew that!), I am none the wiser regarding the origins of the cake. Let me just show you the cake then:
The Mogador – a cake made with chocolate genoise, filled with raspberry jam and chocolate mousse
A close up of the side – apparently, I didn’t pipe hard enough so I’m left with a gap in my mousse, not a good look and minus one point
Yesterday, we made a Pithivier, this is a puff pastry dish filled with almond cream – much tastier the next day.
What a lovely feuilletage (that’s puff to you and me!)
A view from above – a labour of love to complete the markings like this.
And finally, what do you do with all your left over puff pastry? Well you make twists with them, posh French word is Sacristaen. These ones have got nibbed sugar and chopped hazelnuts on them, I couldn’t bear to put cinnamon on as I can’t stand it!
Sacristaen – can also do a savoury version with some lovely Gruyère
